Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic favorite that’s easy to make in the slow cooker. Tender chicken, hearty vegetables, and egg noodles in a flavorful broth make this a perfect meal for chilly days.
Ingredients
Scale
Chicken Noodle Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups egg noodles, uncooked
- juice of 1/2 lemon (optional)
- fresh parsley, for garnish
Instructions
- Prepare Ingredients: Place chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a large crockpot.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through and vegetables are tender.
- Shred Chicken: Remove chicken, shred with forks, and return to the crockpot.
- Add Noodles: Add egg noodles and cook on high for 20–25 minutes until tender.
- Finish: Stir in lemon juice (if using), adjust seasoning, and garnish with parsley before serving.
Notes
- To prevent mushy noodles in leftovers, cook and store noodles separately if planning to freeze or refrigerate.
- This soup pairs perfectly with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
